To make the pea purée: Heat the olive oil over low heat, add the diced onion and sweat until soft. Add the peas to the onion and cook for 2 minutes. Add water, thyme, salt and baking soda to the pea and onion mixture. Increase the heat and bring to a simmer for 3–5 minutes or until mixture thickens. Remove thyme sprig, cool and purée.

To make the pasta: Mound the flour in the center of a large, wide mixing bowl or on table. Make a well in the center and add pea purée. Using a fork, incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.

Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. Sprinkle with a small amount of water if needed to absorb all the flour. Once the dough comes together into a cohesive mass, transfer to a lightly floured surface and knead by hand for 7 to 10 more minutes, until the dough is smooth, elastic and uniform in color. Place the dough in a lidded container and refrigerate for 30 minutes.

Continue to form the pasta according to the Basic Pasta instructions found here.

recipe: Tony Hanslits | photography: Elizabeth Hannah